I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead.
It proofs nicely, but it just won't rise more in the ...

I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the ...

I'm curious if you can make the sourdough starter by adding flour to it, in a sense doubling the volume each time. So many recipes I see in books and online require you to throw almost half of it in ...

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...

I have made bread using both sponge and preferments. The sponge bread does not taste as sour as preferment bread.
Does preferment add sourness to taste? What other flavors can we expect? What can I ...

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...

I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding little at first, the bread still taste ...

During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment, in which the dough would rise faster. ...

I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread.
Does anyone have any experience with this?
Will fermenting the powdered pulse (with ...

I generally use jaggery instead of sugar in all my baking recipies from cakes to bread.
I have not experimented enough to quantitate any difference in taste (basically experience with using sugar in ...

So I am making basic flat breads using flour, water, oil, salt and spices. I kneaded the dough for 5 mins and rested it for 15.
I then rolled them out really thin and cooked on a super hot griddle, ...

I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK.
What type of yeast do I buy? There ...

There is a technique of making bathed bread. For it, the dough is kneaded as usual, then shaped into a boule, bound in cheesecloth, and submerged in water for the first proofing.
When it floats up, ...

I cook Challah rolls very often.
Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from.
The baked challah roll comes rises in the oven and opens up ...

Not the drink.
I'm interested in making this bread: King Arthur Flour Caraway Rye. The recipe recommends the addition of vital wheat gluten or King Arthur's rye bread improver. This is how the King ...

I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kneading/rising that most bread recipes ...

I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all.
Since then I have looked at a multitude of different variety of oyster ...

In putting the ingredients into my bread machine the top came off of the salt. I scooped out as much as could but it still has too much salt. I started another batch with no salt.
Do I thoroughly mix ...

I store my bread in an enamel breadbasket like this one (different decor, though). In the bottom of the basket, there are some small holes, I think to let the air circulate. But bread stored in this ...

I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after), I cut into the first one and see that ...

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt.
The question comes to ...

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia .
Both dough have almost doubled in size in about 9 hours, and I have used ...

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way.
...

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it.
IF stainless ...